It’s so silky and sweet, your kids will hardly know it’s healthy. That’s right, no cream, no butter, nothing unhealthy about this recipe! It came about by accident, the way many of my recipes do. I was hungry after doing some exercise, and looking for something quick that I could just heat up and enjoy. … Continue reading Butternut Squash Soup
Luxurious Tomato Basil Pasta Sauce
This article appeared in The Reading Eagle Newspaper on December 3, 2014 and was reprinted with permission from the author. [column size=”1-2″ last=”0″] [/column] [column size=”1-2″ last=”1″] One of the questions I hear asked most often about eating plant-based foods is “where do you get your protein?” Typically people believe that the more protein you … Continue reading Luxurious Tomato Basil Pasta Sauce
Apple Harvest Salad
It’s apple pickin’ season and I have a simple, crowd pleasing Apple Harvest Salad recipe that’s as good for you as it is flavorful. The superstar of the dish is a freshly picked apple. Yup, it’s that simple and that splendid at the same time. I visited Weaver’s Orchard, my local orchard, to find a … Continue reading Apple Harvest Salad
Transform your health from the inside out
A version of this article appeared in print in the Reading Eagle on Wednesday, October 1, 2014. Our society has unfortunately experienced a sharp increase in the number of people who suffer from chronic diseases (such as heart disease, cancer, mental illness, and autoimmune disorders). In the past few years, it’s become increasingly evident that … Continue reading Transform your health from the inside out
Kids and Vegetables: Inspire and Be Inspired
You know it’s important to encourage them to eat healthy foods, but it’s not easy. Teach your child to grow a cucumber, and she’ll probably eat more of them. Take her to the local orchard, and watch as a new-found love for gardening evolves. The first rule of thumb is to introduce vegetables along side … Continue reading Kids and Vegetables: Inspire and Be Inspired
Citrus & Ginger Fruit Salad
SERVINGS: 6 2 ruby red grapefruit 2 navel oranges 3 tangerines (or 5 mandarin oranges) 1 Tbsp chopped crystallized ginger 1 Tbsp chopped pistachios 2 tsp champagne vinegar 2 tsp extra virgin olive oil (we used California Olive Ranch) Preparation Instructions 1. SLICE peel from grapefruit, oranges, and tangerines. Cut fruit into slices and arrange … Continue reading Citrus & Ginger Fruit Salad
Veggies & Sesame-Ginger Baked Salmon
Ingredients 2 tbsp reduced fat sesame ginger dressing 1/4 tsp chopped garlic Dash of ginger 4-6 oz Salmon filet 3 Cups fresh or frozen stir fry vegetable or any vegetable Preparation Preheat oven to 375 degrees. Combine dressing, garlic, and ginger in small bowl, add salmon and coat both sides. Cover and chill for … Continue reading Veggies & Sesame-Ginger Baked Salmon
Mini-Muffins: Exquisite Taste in a Tiny Portion
Sweet. Salty. Sour. Bitter. Every exquisite bite you’ve ever tasted has likely been the result of all of these mouthwatering tastes coming together in the right balance. Unlike cooking, baking requires precise measurement to achieve the desired result. Celebrating holidays, or any season from Memorial Day to Independence Day to New Years Day is the … Continue reading Mini-Muffins: Exquisite Taste in a Tiny Portion
The Sweet Truth: Making Bitter Greens Palatable
This article was printed in The Reading Eagle on Wednesday, December 4, 2013. Find it in the Berks Country Magazine section under “Strength in Plants” by Kate Murray. You know the bitter greens, the ones that don’t exactly make your taste buds sing: dandelions, arugula, broccoli rabe, swiss chard, collards, mizuna, mustard greens, radicchio, endive, … Continue reading The Sweet Truth: Making Bitter Greens Palatable
